Mocha Cake
Author: Kitchens
  • 1/2 Cup shortening
  • 1 Cup brown sugar
  • 1 3/4 Cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 Cup currants
  • 2 eggs, well beaten
  • 1 Tablespoon instant coffee
  • 1/2 Cup boiling water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 Cup raisins
  • 1/2 Cup finely sliced citron
  1. Combine coffee and boiling water. Boil 3 minutes. Strain and cool.
  2. Cream sugar with shortening. Add eggs. Beat thoroughly.
  3. Sift flour, measure, and sift with baking soda, salt, and spices, reserving 1/4 cup of the flour for dredging the fruits. Add dry ingredients alternately with coffee to first mixture. Beat until smooth. Add fruits. Mix well.
  4. Pour into well-oiled loaf pan. Bake in slow oven (350 degrees F) about 40 minutes.
Try this with Mocha Buttercream (see Recipe) or Quick Pour Fondant Icing for more formal cakes.

Before icing the cake sprinkle with your favorite liqueur or syrup. We particularly like it with Tia Maria or brandied simple syrup.
Recipe by Recipes at